For breakfast or dessert, waffles with red fruits from Patagonia show off the region’s pastry.
for 3 portions
1 cup | FLOUR 0000 (or the one you can get) |
1 pinch | SALT |
1 teaspoon | BAKING POWDER |
25 g. | SUGAR |
1/2 cup | YOLK |
30 g. | MELTED BUTTER |
1/2 cup | MILK |
1 unit | EGG WHITES |
1/2 spoonful | SUGAR |
1 teaspoon | VANILLA |
1 teaspoon | LEMON ZEST |
100 g. | NATURAL YOGURT |
Sieve flour, salt, baking powder and sugar. On other side, mix yolks, melted butter and milk. Mix the dry ingredients with the liquid ones. Add vanilla and the lemon zest.
On other hand, whip egg whites, together with stiffed sugar and add in a wrapping form the previous preparation.
Heat the waffle plate and put a bit of the mass on the center of it, always in small quantity. Let it spread through all the plate, with the help, if necessary of the curved part of a spoon.
Once cooked place them piled in a tray so they won’t cool, and leave them in a warm place
The wild or cultivated fine fruits are consumed fresh or as the base of sauces, sweets and liquors. Among the most common there are the raspberries, of the roses family, and the redcurrants also black or white. The boysenberries are a mix of blackberries and blueberries.
“This book, which is a great map of flavors of Argentine regions to visit, is rich and varied.”
Learn more about the original book.
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